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egg biryani recipe | Indian style pressure cooker egg biryani | instant pot egg biryani | with 43 amazing images. egg biryani is a delicious and hearty dish that is perfect for a weeknight meal. Learn how to make egg biryani recipe | Indian style pressure cooker egg biryani | instant pot egg biryani | instant pot egg biryani is a splendorous rice preparation, replete with the magic of Indian spices and the richness of masaledar boiled eggs. It is quite easy to make yet very grand, so it is ideal for parties! Rice cooked in flavourful broth with whole spices, mint leaves and spice powders, is topped with a peppy preparation of eggs flavoured with spice powders. Each mouthful of the egg biryani is bursting with flavour, and this satisfying dish is sure to please everyone. Pro tips to make egg biryani: 1. We suggest you to use basmati rice to make this recipe for the best results. 2. Instead of curd you can also add 1 tbsp of lemon juice. 3. Do not open the lid of the pressure cooker until the steam is escaped naturally. Enjoy egg biryani recipe | Indian style pressure cooker egg biryani | instant pot egg biryani | with detailed step by step photos.

aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with 86 amazing images. aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani is a meal in itself which can be enjoyed with family and friends. Learn how to make restaurant style veg aloo biryani. To make aloo biryani, heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes. Switch off the flame, add the deep-fried onions and mix gently. Keep aside. For the gravy, heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside. Then place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly. Pour the gravy over it and spread it evenly. Place the deep-fried potato halves on it. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Put the remaining rice mixture and spread it evenly. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Serve hot. The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this potato biryani an experience to remember. Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma. The whole arrangement is then cooked in a microwave or traditional oven to get the ‘dum’ effect, which causes the flavours of the gravy to blend with the rice and potatoes, giving you a really restaurant style veg aloo biryani. Making traditional biryanis like this takes some time and effort but it is completely worth it! To enjoy a completely authentic dum aloo biryani, you can give dum on a stove top. Both the methods have been presented in this recipe. You can make your choice! You can also try other biryani recipes like Minty Paneer Biryani or Biryani, Veg Hyderabadi Biryani. Tips for aloo biryani. 1. Use basmati rice for an authentic restaurant style flavour and aroma. 2. The cooked basmati rice should have each grain separate. Do not cook till it is mushy. 3. Fried onions take a while to turn brown. Make them in advance. 4. Add salt wisely at each stage as it is added in the cooked rice, rice mixture and paste. 5. The gravy in the end should be slightly thick. You should be able to spread it. 6. If you opted to cook the biryani by traditional dum method, ensure the flame is slow. Else the biryani might burn at the bottom. Enjoy aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with step by step photos.

Vegetable Biryani is an all-time favourite rice delicacy, now famous all round the world. It is there on almost every Indian restaurant’s menu, and is also a part of the spread at weddings, parties and other festive occasions. Why, it is one of the first dishes that comes to mind when somebody decides on preparing a rice-based one-dish meal. A medley of vegetables and rice, cooked with spice powders, and a masaledar paste of coconut, ginger, garlic and green chillies, the Vegetable Biryani has a well-rounded flavour and is satiating too. It is quite easy to make in the microwave oven, and just needs simple accompaniments like curds or raita.

how to make basmati rice for biryani recipe | simple Indian basmati rice for biryani | basmati rice in pot for biryani | perfect basmati rice water ratio | with 15 amazing images. how to make basmati rice for biryani recipe is an important basic recipe that one must know to enjoy a flavourful biryani. Learn how to make basmati rice in pot for biryani. To make basmati rice for biryani, clean and wash the rice. Soak the rice in a deep bowl with enough water for 30 minutes, drain and keep aside. Boil 4 cups of water in a deep non-stick pan, add the rice, ghee, cloves, cinnamon, cardamom, black cardamom, bayleaf, star anise and salt, mix gently and cook on a high flame for 7 minutes, while stirring occasionally. Drain well. Transfer the rice onto a big plate and cool completely. Use as required. The success of a biryani depends partly on how you cook the rice. People often complain of their biryani being grainy or too mushy, and the explanation for this lies in the way the simple basmati rice for biryani is cooked. Firstly, soak the basmati rice for half an hour. This would reduce cooking time and cook the rice well. Then to ensure that the biryani has the perfect consistency and texture with long grains even after cooking, you must ensure that the basmati rice in pot for biryani is cooked only till 70 per cent because further cooking will happen when you cook the biryani. The perfect basmati rice water ratio is crucial too. Here in this recipe we have used 1 cup of raw rice to 4 cups of water. Remember that little extra water can be drained, but less water might give undercooked rice. Tips for basmati rice for biryani. 1. While buying basmati rice, make sure that there is no evidence of moisture, contamination with stones and debris, or infestation by insects. 2. After the rice is cooked, it is very important to transfer the rice to a plate and cool it well, in order to retain the long size of the grains and avoid mushiness. This recipe will help you master the art of cooking basmati rice for biryani. Enjoy how to make basmati rice for biryani recipe | simple Indian basmati rice for biryani | basmati rice in pot for biryani | perfect basmati rice water ratio | with step by step photos.

kabuli chana biryani recipe | chole biryani | veg chana biryani | healthy chole biryani | baked kabuli chana biryani | with amazing 33 images. kabuli chana biryani recipe also known as chole biryani is a unique blend of rice and pulses. Saffron-tinged rice is layered with a tongue-tickling kabuli chana gravy, covered with foil, and baked for a while till the flavours blend to make an awesome chole biryani one-dish meal. veg chana biryani is way different from the usual vegetable biryani. The healthy chole biryani is protein packed as kabuli chana are rich in protein. It’s a perfect weeknight dinner option, you need no occasion or weekend to make healthy chana biryani. Kabuli chana biryani falls under the category of one-dish meal . I cook this low calorie chole biryani frequently. It is my favourite brown rice based recipe. Brown rice combined and mixed with saffron milk and coriander, taste amazing and the mildly spiced kabuli chana gravy is finger licking good. This kabuli chana biryani is made with minimum and the most basic ingredients yet the outcome is too good and no compromise on the taste. People think biryani recipes to be long and complicated but this chole biryani is hassle free to make and is super rich in flavour. This kabuli chana biryani is so delicious that you just need to serve it with a cup of low-fat curd raita to make a tasty, healthy and satisfying meal. We have used brown rice in this kabuli chana biryani to boost the fibre content. You can go higher up the fibre path by tossing in some more chopped and boiled veggies. This will help to bring down cholesterol levels. We would also advice you to maintain a small portion size of kabuli chana biryani, because it is always better to be satisfied with small portions of your favourite foods rather than having to totally avoid them. Enjoy kabuli chana biryani recipe | chole biryani | veg chana biryani | healthy chole biryani | baked kabuli chana biryani | with detailed step by step recipe photos below.

The koftas seem simple, featuring just bread and onions with a few binding and flavouring agents. However, you will be amazed to see that the crunch and flavour of this kofta is the highlight of the Layered Bread Kofta Biryani. Here, rice is topped with a tangy gravy of curds, tomatoes and green peas perked up with whole spices, and dotted with these scrumptious koftas. Finally, this mouth-watering arrangement is topped with a curd dressing and quickly baked in the microwave oven, which saves a lot of time compared to the regular baking method, but must be served immediately.

Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with 49 amazing images. Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani has always stood the test of time be it for a Sunday culinary spread or an Indian party. Learn how to make Indian veg biryani. To make the rice for Hyderabadi veg biryani, combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked. Strain the rice using a strainer and keep aside. For the vegetable gravy, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes. Add the mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 more minute. Then to make Indian veg biryani, combine the curds, coriander and saffron colour in a bowl and mix well. Add the prepared rice, mix well and divide into 2 equal portions. Put a portion of the rice in a handi and spread it evenly with the back of a spoon. Add the prepared vegetable gravy on it and spread it evenly. Top it with the 2nd portion of the rice and spread it evenly. Pour the ghee evenly over it and cover it with a lid. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes. Serve hot. Biryani is an everlasting relic of the Moghul era that continues to live and breathe in innumerable restaurants and kitchens across the globe. Not only that, this traditional recipe has stood the test of time by being constantly adapted to suit the tastes of each generation. While many modern versions of this spice-filled rice preparation are made in the oven or microwave, here is an authentic Indian veg biryani that retains the original handi cooked magic. Layers of aromatic saffron coloured rice and delicious vegetable gravy are topped with a generous quantity of ghee and simmered on the stove till the aroma multiplies and wafts out, to fill the room and the hearts of the diners! Enjoy vegetable biryani hot and fresh, with a raita or a white-gravy based side dish like paneer in white gravy. Tips to make Hyderabad veg biryani. 1. Instead of edible saffron colour you can use saffron milk. 2. We suggest you to use basmati rice for best results. 3. Use fresh curd for better taste. Enjoy Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with step by step photos.

A reminder of the opulence of the Nawabs, the Kabuli Chana Kofta Biryani is a royal treat that pampers you with every mouthful! Perfectly cooked long-grained rice is layered with a richly flavoured tomato gravy studded with scrumptious kabuli chana koftas. The gravy, made with tomato puree, masala pastes and spice powders has an intense aroma and deep flavour, which are ideal for the mealy koftas made of soaked and ground kabuli chana. A lacing of saffron, milk and mint before baking the Kabuli Chana Kofta Biryani is the final masterstroke, which enhances this already luxuriant fare. Serve with Mint Raita and papad.

matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with 47 amazing images. matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice is a delight to enjoy with every bite. Learn how to make matar paneer pulao. To make matar paneer biryani, make the rice and curry. For the milk rice, heat the ghee in a kadhai, add the cardamom, cloves, bayleaf and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the milk, 1 cup of water and salt, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Divide the rice into 3 equal portions and keep aside. For the curry of Indian paneer peas pulao, heat the oil in a non-stick pan, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes. Add the garlic paste, green chilli paste, garam masala, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 1 minute. Add the tomato purée and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, green peas, ¼ cup of water, salt, cream, milk, sugar, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the curry into 2 equal portions and keep aside. Finally to make matar paneer rice, grease a deep microwave-safe bowl using ghee, spread 1 portion of the rice evenly using the back of the spoon. Spread 1 portion of the curry evenly over it and again spread a portion of rice evenly over it. Repeat the step 2 to make 1 more layer of curry and rice. Pour the milk evenly over it and sprinkle coriander over it. Cover with a microwave safe lid and microwave on high for 3 to 4 minutes. Serve hot. Paneer is a show-stealer and undoubtedly a favorites’ to many. Layers of rice cooked in milk for a rich flavour and aroma and spicy matar paneer curry make this matar paneer biryani a real delicacy. Definitely worth a try with a bowl of raita! The appearance, taste and mouth-feel of this matar paneer pulao are similar to what you get in restaurants, mainly due to the special combination of Indian spice powders and readymade tomato puree used for the gravy, and that final touch of fresh cream. You can make the rice and the curry in advance, but we recommend that you assemble this matar paneer rice and microwave it just before serving. Tips to make matar paneer biryani. 1. In this pulao we have cooked the rice in milk to give it a rich flavour. But if you wish you can cook the rice in water. See how to cook basmati rice without pressure cooker. 2. When you have time on hand, you can also make soft and fresh Paneer at home. 3. Instead of heating the biryani in a microwave, you can layer it in the same way in a handi, cover with a lid and seal the handi edges with the chapati dough like dum biryani. Enjoy matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with step by step photos.

Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with 60 amazing images. Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani is a delightful recipe which is packed with a brilliant blend of flavours and textures, which makes it very, very impressive. Learn how to make Hyderabadi chana dal biryani. To make Qabooli biryani, first make rice and then chana dal mixture. Wash and soak the chana dal in enough water for 2 hours, drain and keep aside. Combine the chana dal, turmeric powder, salt and enough water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Drain well and keep aside. Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom and cinnamon and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute. Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously. Add the cooked chana dal and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside. Then to make Hyderabadi chana dal biryani, combine the saffron and warm milk in a bowl, mix well and keep aside. Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds. Remove the pan from the flame, add half the rice and spread it evenly. Put half the chana dal mixture and spread it evenly. Sprinkle half of the mint-coriander mixture evenly over it. Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it. Repeat steps 3 to 6 to make 1 more layer. Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes. Serve hot. Hyderabadi Qubooli biryani is a unique dish that is truly tongue-tickling! You can make this vegetarian version on a festival day or include it in a party menu as it is quite grand. All it requires is a bowl of curd or a raita as an accompaniment along with fried papad to make a meal. Here, rice is layered with spicy chana dal and laced with unique flavouring substances like saffron and rose water. This gives the instant pot Indian chana dal biryani a very different flavour and aroma, which combines the pungency of spices, the tanginess of curds and the richness of ingredients like saffron. Although we usually associate rose water with mithai and not with savoury biryanis, you will find that it adds a special touch to this Hyderabadi chana dal biryani. This special dish is a bit time-consuming, but definitely worth the effort. You can also try your hand at making other biryanis like the shahi korma biryani and the minty paneer biryani. Tips to make Qabooli biryani. 1. All ingredients can be prepared in advance and kept just the assembling and cooking in a handi should be done just before serving. 2. Good quality of saffron should be used to get a nice yellow orangish colour and always mixed in warm milk. 3. Deep-fried onions should be nice and crispy. 4. Always use only basmati rice for biryanis and soak it well. Enjoy Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with step by step photos.

You are sure to have tried cashew pulao, but how about Almond Biryani? An innovative rice preparation rich with the aroma of spices, the Almond Biryani combines French beans and green peas with sliced almonds adding a dash of crunchy fun to each mouthful. Using cooked rice and readily available biryani masala, this dish can be prepared within minutes. The garnish of fried onions and almonds adds to the appeal of this biryani.

Caraway flavoured brown rice, layered with an assortment of colourful vegetables cooked in a subtly spiced gravy, the White Gravy Biryani is a mouth-watering and sumptuous dish – almost a one-pot meal! It has lots of garlic and ginger, which help to counterbalance the effects of sodium and make this dish suitable for those with hypertension. The use of brown rice instead of polished varieties adds to the fibre content of this dish, making it all the more heart-friendly.

buckwheat moong and vegetable khichdi recipe | buckwheat vegetable khichdi | healthy kuttu vegetable khichdi | with 33 amazing images. buckwheat moong and vegetable khichdi recipe | buckwheat vegetable khichdi | healthy kuttu vegetable khichdi is a pleasing one dish meal with all the flavours and nutrients in one dish. Learn how to make buckwheat vegetable khichdi. To make buckwheat moong and vegetable khichdi, clean and wash the buckwheat. Drain and keep aside. Clean and wash the moong dal. Drain and keep aside. Heat the oil in a pressure cooker, add the peppercorns, cloves and cumin seeds. Once the cumin seeds crackle, add the asafoetida, moong dal, buckwheat and mixed vegetables and sauté on a medium flame for 2 to 3 minutes. Add the turmeric powder, green chilli paste, salt and approx. 4 cups of water, mix well and pressure cook for 3 whistles. Serve hot with karela kadhi or low-fat curds. Khichdi is light for the stomach, yet filling and nourishing. They often say soup is good for the soul, but I would say, "Khichdi is good for the soul too". The aroma of this buckwheat vegetable khichdi is irresistible, as it has been cooked with the aromatic spices. Buckwheat is commonly called as kutto or kutti no daro. This dalia vegetable khichdi is a variation of traditional khichdi in which rice is replaced with buckwheat due to its low glycemic index and high fibre content. The addition of more fibre from mixed vegetables, makes it suitable for diabetics, heart and weight-watchers. It can be served with low fat curds or karela kadhi, to make a satisfying meal. Moong dal, on the other hand, is a good source of protein. This helps to nourish the cells of the body and also boosts metabolism. This healthy kuttu vegetable khichdi is also abounds in B vitamins which are necessary to all perform many reactions in the body and also maintain nerve and muscle health. With enough iron from this khichdi, you can boost your haemoglobin levels too. Tips for buckwheat moong and vegetable khichdi. 1. Wash with your fingers only once as we want to remove the starch from the buckwheat. 2. Green chillies can be replaced with green chilli paste. 3. After cooking, if you wish to you can discard the cloves and peppercorns. Enjoy buckwheat moong and vegetable khichdi recipe | buckwheat vegetable khichdi | healthy kuttu vegetable khichdi | with step by step photos.

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